AuthorGeo FoodsCategory

Ingredients

 500 g lamb cut in cubes
 1 tbsp butter
 2 tbsp extra virgin olive oil
 1 tbsp all purpose flour
 2 cups hot water
 12 garlic cloves mashed with salt
 34 potatoes, peeled
 1214 onions
 1415 carrots
 3 tbsp tomato paste
 ½ tsp oregano
 1 Bay leaf
 Salt
 Pepper
 2 tbsp parsley chopped

Preparation

1

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1½ cups hot water, garlic, oregano, bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat. Add the potatoes, onions, carrots, tomato paste and ½ cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

Related Recipes

Ingredients

 500 g lamb cut in cubes
 1 tbsp butter
 2 tbsp extra virgin olive oil
 1 tbsp all purpose flour
 2 cups hot water
 12 garlic cloves mashed with salt
 34 potatoes, peeled
 1214 onions
 1415 carrots
 3 tbsp tomato paste
 ½ tsp oregano
 1 Bay leaf
 Salt
 Pepper
 2 tbsp parsley chopped

Directions

1

Lightly fry the lamb cubes with butter and olive oil in a medium sized pot over medium heat. Stir occasionally. Sprinkle the flour all over the lamb, toss and stir until they absorb the flour. Add 1½ cups hot water, garlic, oregano, bay leaf, salt and pepper. Close the lid. Cook until the lamb is tender for about 30-40 minutes on low-medium heat. Add the potatoes, onions, carrots, tomato paste and ½ cup hot water. Cover the lid and cook until all the vegetables are softened for about 20-25 more minutes. Discard the Bay leaf. Taste and adjust the seasoning if necessary. Sprinkle some parsley over the top before serving the dish.

Leave a Reply

Your email address will not be published.